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Quite high in nitrogen, 6-row malt is used as a "hot" base malt for rapid, thorough conversion in a mash, as well as for extra body and fullness; the flavor is more neutral than 2-row malt. 1.8 °L, 160 °Lintner. Victory malt is a specialized lightly roasted 2-row malt that provides biscuity, caramel flavors to a beer. Similar in color to ...
The Kaiser roll (German: Kaiserbrötchen [ˈkaɪzɐˌbʁøːtçn̩] ⓘ; "Emperor roll"; Slovene: kajzerica; Polish: kajzerka; Hungarian: császárzsemle), also called a Vienna roll (Wiener Kaisersemmel), a hard roll or, if made by hand, also Handsemmel, is a typically round bread roll, originally from Austria.
Mexican lagers often contain corn in the malt bill, and Kilowatt’s is no exception, brewed with Vienna malt and flaked corn for the classic Mexican lager flavor. “I grew up drinking Mexican ...
The Vienna lager style was developed by Anton Dreher in the late 1830s. While on a trip to England and Scotland in 1833 with Gabriel Sedlmayr, Dreher gained knowledge of the pale malt making process. Dreher combined the pale malt making techniques with cold bottom fermentation, using yeast given to him by Sedlmayr.
Listening Through Static is a Hazy Pale Ale with an orangish-copper color with a creamy white head.
Malt extract, also known as extract of malt, is a sweet, treacle-like substance used as a dietary supplement. [19] It was popular in the first half of the 20th century as a nutritional enhancer for the children of the British urban working class, whose diet was often deficient in vitamins and minerals.
Amstel Lager uses predominantly pilsener malt, although some Vienna malt is also used. It is sold in 75 countries. Amstel Light is a 3.5% abv pale lager. Amstel 1870 is a slightly dark 5% abv lager. In France a beer called Amstel Free, with minimal alcohol content – about 1% abv, is produced.
Märzen has its origins in Bavaria, probably before the 16th century.A Bavarian brewing ordinance decreed in 1553 that beer may be brewed only between 29 September (St. Michael's Day or Michaelmas) and 23 April (St. George's Day or Georgi), as the high summertime temperatures were more likely to cause off-flavoured beer due to elevated ambient fermentation temperatures.